The common beans and pulses are diverse food resources of high
nutritional value (protein, energy, fiber and vitamins and
minerals) with broad social acceptance. These legume crops
demonstrate global adaptability, genotypic and phenotypic
diversity, and multiple means of preparation and dietary use. Beans
and pulses are produced in regions as diverse as Latin America,
Africa, Asia, and North America, and on a scale similar to some
other crops, such as wheat, corn, rice and soybeans.
Numerous factors influence utilization, including bean type and
cultivar selection, cropping environment and systems, storage
conditions and handling infrastructure, processing and final
product preparation. Nutrient content and bio-availability are
dramatically influenced by these conditions. In recent years, beans
and pulses have been cited for imparting specific positive health
potentiating responses, such as hypocholesteremic response,
mitigation of diabetes and colonic cancer, and weight control.
Enhanced dry bean utilization focused on improved dietary health is
an opportunity within both subsistent and developed
populations.
This book provides a contemporary source of information that
brings together current knowledge and practices in the value chain
of beans/pulses production, processing, and nutrition. It provides
in-depth coverage of a wide variety of pertinent topics including:
breeding, postharvest technologies, composition, processing
technologies, food safety, quality, nutrition, and significance in
human health. An experienced team of over 25 contributors from
North America, Asia, and Africa has written 15 chapters, divided
into three sections: Overview, production and postharvest
technologies of beans and pulsesComposition, value-added processing
and qualityCulinology, nutrition, and significance in human
health
Contributors come from a field of diverse disciplines, including
crop sciences, food science and technology, food biochemistry, food
engineering, nutritional sciences, and culinology." ""Dry Beans and
Pulses Production, Processing and Nutrition "is an essential
resource for scientists, processors and nutritionists, whatever the
work setting.
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